Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Shredded zucchini (3-4 cups) |
| 3 \N | Eggs |
| 1 small | Onion, grated |
| ⅓ cup | Buttermilk |
| 2 tablespoons | Canola oil |
| ½ cup | Grated Parmesan cheese |
| 1 cup | Bisquick or similar biscuit |
| \N \N | Mix |
Preheat the oven to 350 degrees. Spray a 9-inch pan or 11-by-7-inch baking dish with a nonstick vegetable coating; set aside. Combine all ingredients in a large bowl and mix well. Pour into the prepared pan.
Bake in the preheated oven for about 1 hour or until lightly browned.
Let rest 5 minutes before cutting into 6 servings.